| 000 | 00909nam a2200241Ia 4500 | ||
|---|---|---|---|
| 008 | 170101s1984 xx 000 0 und d | ||
| 082 | _aT 664.722 N25S | ||
| 100 | _aNARPINDER Singh | ||
| 245 | 0 | _aStudies on the effect of soaking and sprouting on milling, baking and rheological properties of wheat | |
| 250 | _aFood Science and Technology | ||
| 260 |
_aLudhiana _bPAU _c1984 |
||
| 300 | _a49,5L | ||
| 520 | _aSamples of three wheat varieties, WL 1562, WL 711 and S-308 were cleaned, soaked for 8 hours in distilled water and incubated for 24 hours and 48 hours at 320C and 75.80 per cent R.H. One set of samples so prepared was given a heat treatment at 800C for 1 | ||
| 650 | _aWHEAT -- MILLING | ||
| 653 | _aBAKING | ||
| 653 | _aCEREALS | ||
| 653 | _aGLUTEN CONTENT | ||
| 653 | _aMILLING BAKING | ||
| 653 | _aSPROUTING | ||
| 653 | _aWHEAT | ||
| 653 | _aWHEAT -- MILLING | ||
| 942 |
_2ddc _cT |
||
| 999 |
_c66570 _d66570 |
||